I just made the red chile sauce and it's really really bitter. I used a mix of dried chilles so something ere is probably the culprit. I'm going to be using it in tamales. Do you think it'll come through or will it mellow as it sits? Shall I add something? Has anyone made it?

Yes, mine was really bitter too! I added some sugar to it and that helped. And sitting for a day or so seemed to help too

I kind of remembered mine being bitter but I thought that was how it was supposed to taste? (because I've really had a red chile sauce like that before). I have frozen half and should use it up soon and I will report back. Last time I used it as my sauce/salsa for taquitos and I remember that on the whole being a great meal. I do know the bitter taste you talk about though and I chalked it up to the use of dried chiles (I think I used dried chipotles and whatever else dried chiles specified in the recipe).

The first thing I made when I got this book was the Latin Shredded Seitan - ropa vieja style, with the cilantro rice. I think there is a picture of it in the middle of the book. It was fantastic, and is one of my favorite recipes EVA! (also good tamale filling).

if you want to start with something basic, try the refried beans and one of the rices. The refried bean recipe is now my go-to

The red garlic rice, or whatever it's called, is the best. I used to wonder how Mexican restaurants got their Spanish Rice to taste so good, but now my rice tastes a million times better than restaurant rice! Recently I made Gallo Pinto and we were blown away. So much more than the sum of it's parts. Love! Sancocho in soups was also very nice. Like others said, both the seviches are good, and the Latin Shredded Seitan is stellar. Steamed White Seitan is my go to seitan these days. Sometimes I even vary the seasoning to make it Asian, Italian, or some other flavor profile. Peruvian Seitan and Potato Skewers with So Good So Green Dipping Sauce are amazing. Arepas and Pupusas were both fun new delightful discoveries for me. The tamales are totally worth the effort. I've been happy with all of the salads I've made, and I've made a lot of them. In desserts, the Tress Leches Cake and Flann recipes are out of this world. I'm doing this all from memory cause I'm too tired to get up and get the book. So hopefully I have the recipe names close enough to right that it makes sense.

_________________"We are simple people, my husband is a mechanic with dirty hands, my daughter is a blue haired lesbian who's favorite activity is making people uncomfortable." - torque

The first thing I made when I got this book was the Latin Shredded Seitan - ropa vieja style, with the cilantro rice. I think there is a picture of it in the middle of the book. It was fantastic, and is one of my favorite recipes EVA! (also good tamale filling).

if you want to start with something basic, try the refried beans and one of the rices. The refried bean recipe is now my go-to

Oh, of course, the refried beans! Agreed! The homestyle refried beans are amazing. I'm the only one in our house who's into refried beans, but I make the full batch anyway. I'm only too happy to have leftovers for a sudden bean burrito urge.

^I've never tried the Latin Shredded seitan, either, but I love that rice. I made it with the fejoda and it was perfect for that. If I had the ingreds, I'd probably give it a go with the Latin shredded seitan. Report back if you do it!

I ended up making the yellow garlic rice instead, with turmeric instead of annatto for color, and the Venezuelan variation of the shredded seitan, the one with worcestershire sauce. Loved them both! I'm still really keen to try the orange rice though, I love savoury recipes with orange. Maybe I'll make that with the feijoada instead!

I love that orange rice! I think it goes with everything personally. I know we have done it with some of the tempehs, maybe the asado. I made that mechada seitan too, with the Venezuelan avocado sauce. It was delightful.

oh god yes I think it's called guasaca, it's mainly like salsa + guacamole mixed together and it's one of our favorite recipes in the book. Tangy but also creamy mmmm.orange mojo tofu + coconut rice for dinner tonight (probably just with boring broccoli, but who cares? YUM!)

I made burritos today with the last of my yellow rice and shredded seitan leftovers. I also put in some black beans that I fried up with spices and onion and garlic. Baked the burritos for 10 minutes, then smothered them with the avocado sauce and some salsa lizano. Fantastic!

Today I made the guatita with chickpeas for dinner for me and my parents. Served it with steamed kale and avocado.

And I thought it was just okay. Which was a disappointment since I've heard nothing but rave reviews about this recipe. I had to add a lot of salt and hot sauce. But I won't give my final verdict until I've had the leftovers tomorrow, hopefully the flavors will develop a bit overnight.

I recently pulled my stash of chorizo seitan sausages out of the freezer was reminded how much I love this recipe. I'm no seitan pro; I've only made a handful of recipes, but I think this is my favorite.